IF Clotilde ever does decide that the recipes and, perhaps techniques, should be gathered together, I'd be happy to volunteer for some duty. It would be handy if they were all in one place and I'd be pleased to do my share.

A list of the recipes in the forums that are NOT under "Recipe Box" is what I propose. Just names & locations, no lists of ingredients or methods.

Most of the "hidden" recipes are in "Cooking and Eating", but you know how the threads wander. (There is a recipe for spelt bread in the "Resources" forum, for example.)
Do you think this is do-able/worth doing?

In fact, "Recipes" was a topic created rather later than the bulk of the forums. So, once upon a time, they popped up wherever they flowed from the conversation. I think, if it were possible to look at just recipes, most of them would pre-date the creation of the "Recipes" topic._________________God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

And back on topic, I chickened out and did not make clafouti--raspberries too special to take chances with. Instead a tried and true vanilla butter batter cake that always works for me and we gobble up. Spread in pan, top with ANY summer fruit.

Barbara: I have just seen your post re Julia Child's clafoutis recipe.

This is the recipe I always used and swore by - until we moved to Norfolk and the book went missing ! I have Volume 2 of the Penguin edition and keep trying to find Volume 1 in second hand bookshops as it is now out of print, but so far no luck. Could you possibly let me have the recipe ?

With many thanks._________________My late father's favourite saying: "The bucket's always half full"

METHOD
Preheat oven to 350 degrees.
While oven is heating put on an apron and rubber gloves.
Remove the pits of 2 cups cherries. It is very messy and you'll be glad you're wearing an apron and gloves.
In an electric blender place all the above ingredients in order as written. Cover and blend 1 minute at top speed.
Pour a 1/4 inch layer of batter into 7 - 8 cup lightly buttered fireproof baking dish or Pyrex pie plate 1 1/2 inches deep (I used a oven proof china flan dish ).

Set over moderate heat (use an asbestos mat if dish is not fire proof) for a couple of minutes until the film of batter has set in the bottam of the dish. Remove from the heat. Spread the cherries over the batter. Pour on the rest of the batter.

Place in the middle of the oven and bake for about an hour. It is done when it has puffed and browned, and a needle or knife plunged in the centre comes out clean.